Masala chai spices like cardamom, ginger, and cinnamon lend zip to creamy homemade coconut sorbet. It’s perfect all by itself or atop a juicy vegan peach crumble.
Recipe Type:
Dessert
Cuisine:
American
Keyword:
coconut sorbet
Author: Elizabeth Stark
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2
cans full fat coconut milk
(see above for preferred brands – look for those that list just coconut and water as ingredients)
-
3/4
cup
granulated sugar
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1
tablespoon
crushed green cardamon pods
-
1/2
teaspoon
fennel seed
-
6
whole cloves
-
1
cinnamon stick
-
1
star anise
(optional)
-
1
tablespoon
vanilla extract
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10
whole peppercorns
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4
slices
fresh ginger
(no need to peel)
-
1/4
teaspoon
sea salt
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Heat coconut milk, sugar, spices, and sea salt in a medium saucepan until the sugar dissolves and the mixture is steamy. Cook, stirring frequently, for 4 minutes. Remove from heat and add vanilla extract. Chill mixture (spices and all), at least 3 hours and overnight if you can. When ready to churn, strain mixture with a mesh sieve; use a silicone spatula to press any clumps of coconut cream through.
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Process according to your ice cream maker's instructions. Spoon sorbet into a freezer-proof container (I use a metal bread pan), cover, and freeze at least 3 hours. Homemade coconut sorbet has the best texture in the first few days after it’s made, so try and enjoy it right away.